baker



(No Model 7 3 Sheets-Sheet 1.

W. O. BAKER. Y

STEAM GOOKING, HEATING, AND BAKING APPARATUS.' No. 257,912. Patented May 16; 1882.

. PETERS. Phnw-Lflhogmphun Wan inglun. C.

(NoModeL) 3 Sheets- Sheet 2.

W; G. BAKER.

STEAM COOKING, HEATING, AND BAKING APPARATUS.

No. 257,912. Patented May 16, 1882.

. W/H W W WWW N. PETERS. Pham-umu nphnr. Washin ton D. C,

(No Model.) 3 Sheets-Sheet 3 W. O. BAKER.

STEAM 000mm, HEATING, AND BAKING APPARATUS.

No. 257,912. Y Patented'lvla lsylssz.

N. PETERs Phuwumo n mr. Washlngi n. DJ;

I UNITED STATES PATENT OFFICE.-

YVILLIAM G. BAKER, OF NEW YORK, N. Y.

* STEAMCOOKING, HEATING, AND BAKiNG APPAR-ATUS.

SPECIFICATION forming part of Letters Patent No. 257,912, dated May 16, 1882,

Application filed July 28, 1881. No model.)

To all whom it may concern:

Be it known that 1, WILLIAM G. BAKER, of the city and State of New York, have invented a certain new and useful Improvement in Steam Cooking, Heating, and Baking Apparatus, and the following is a specification of the same.

Steam cooking apparatus or ranges have been so constructed that the steam was admit-- 1o ted directly into the jackets or cases formed in J the apparatus, and the cooking was done by the steam coming into contact with the article to be cooked, or by direct radiation of the heat thereofin the jacket or case. Hence there was 1 nothing to store up the heat, and the temperupon the article to be cooked, and I prevent loss by radiation.

W In carrying outthlsinvention I employ mineral wool, asbestos, or similar material as a non-conductor to incase the cookiu g apparatus 2 5 and concentrate the heat upon the articles to be cooked, and I use a series of pipes for the steam to circulate through and a filling ofsand around said pipes to store up and augment the heat and aid in maintaining a uniform and high temperature.

My apparatus is composed of a double outer case, within the walls of which mineral wool or similar material is packed as a non-coir ductor. \Vithiu this case, and between it and 3 5 the oven, I place series of steam-pipes and pack sand around them. The apparatus is provided with hollow oven-doors, which are packed with mineral wool.

In the drawings, Figure 1 is a front eleva- 0 tion of my apparatus complete. Fig. 2 is a vertical longitudinal section of the same with the cover of the steam-cooker broken off. Fig. 3 is a cross-section through one oven, the heating-closet being partially removed. Fig. 4 is 5 a section of the cover of the steam-cooker.

Fig. 5 is an elevation of the back range of pipes as they would appear if removed from I the case. Fig. 6 is a partial sectional plan of the pipes separately from the case, showing the headers and lower series of pipes in elevation; and Fig. 7 is an elevation and partial and 2.

and latched at the other. I

B is the heating-chamber, having doors 3 and 4, hinged and latched similar to doors 1 The doors 1 and 2 are made hollow and tilled with mineral wool or similar nonconducting material, as seen in Fig. 3.

O is the pan, and D the cover, of the stcamcooker, and E the superheater for superheating the steam used in said cooker; and there are a steam-pipe, 5, leading from E into the cooker, and a pipe, 6, for water condensed from steam to pass away from the steam-cooker.

The part A is composed of the outer case, a, and inner case, b, and mineral-wool filling 0 between said cases. This double case and filling compose 'the back, bottom, sides, and

front, excepting the doors. The ovens d are made of sheet-metal cases 0, having bottoms, tops, sides, and ends, and these ovensmay be secured to the cases a and b in any desired manner, or may rest upon the pipes occupy- I ing the space between b and e. The rupper part of A is a metal plate, j, which also com-. poses the bottom of the heating-chamber B. The pipes which I place between the inner easing, b, and the oven-casings d are composed e of a header, 9, parallel pipes h i, descending pipes k, header 1, which extends along the back and around at each side, center header, an, upright pipes n n, and horizontal pipes 0.

The back view in Fig. 5 and the sectional plan, Fig. 6, show clearly the arrangement of the steam-pipes in my apparatus. The steam enters by pipe 9, through the cock, into the header g, and passes from it into and through the series of pipes h, i, and 70 into the header l at one side. Passing around to the back portion of the header Z, it enters the vertical pipes n, and, continuing around to the other side, enters the vertical side pipes, 11. After reaching the end of the header Z(see Fig.6)it passes into the pipes 0 and circulates through them to the center header, m, and rises from it into the vertical pipes n, which come between the oven-plates. ,From the end of the header m the steam circulates through the balance of the pipes o and passes away by the pipe 0'.

Thus a continuous circulation is maintained throughout the whole series of pipes. The spaces around these pipes and between the sheet-metal cases I prefer to pack with sand, small pebbles, or similar material, to form a storage to augment the heat, so that the ovens uniform heating action.

I do not herein limit myself to the precise arrangement of series of pipes and headers as shown and described, as the same may be varied without destroying the feature of a continuous circulation.

The heating-closet B is simply an inclosure of sheet metal having entrance-doors 3 l, and it is used for heating dishes, keeping cooked viands warm, etc. The heat is imparted from the metal bottom f, between which and the pipes there is no non-conducting filling.

- The pan 0 of the steam-cooker is preferably circular and slightly depressed in the center,

and has a flange around itwith one or more ribs. The cover D, of sheet metal, rests between the two outer ribs, and on top it has a ball-valve and seat, which is protected by a wire frame. This ball or valve prevents the accumulation ofsufficient steam-pressure within the cover to lift the samefigThe steam superheated or otherwiseenters the cooker by the pipe 5 and fills the cover I) and pan 0, and performs the cooking by direct contact with the articles. It'the pressure becomes too great, the ballvalve 8 opens and relieves it. There are drip-holes 7 in the flange of the pan 0, madev to receive the' water of condensation from the top ofthe flange and the inside of the cover I) and convey the same to the bottom of the pan, where the pipe 6 conveys it away. The steam-heater E is composed of the case r, capped at both ends, and the pipe 8 enters the lower cap, and the steam is supplied through this pipe sinto the case 1'. Near the top of the case r the pipe 15 is secured, and said pipe'passes down to the cook 26, and thence 'to the lower part of the case r, where it enters and ascends in the form of a coil to the top of the case r, and emerges from said case and passes, as the pipe 5, to the steam-cooker.

The operation of this steam-heater is as follows: The steam, which is under considerable pressure, and consequently of a high temperature, fills the case 1". When the cock t is partially opened a limited amount of steam escapes, expanding as it does so, andits temperature is lessened; but it passes by the pipe t through the coil 11, and in so doing it is again heated andraised to the same temperature, or nearly so, as the surrounding steam, which is under a heavy pressure, in the case)". ,By this means thesteam passes away ata reduced pressure bntlitt'le abovethat ofthe atmosphere but its temperature is equal, or nearly so, to the steam under a heavy pressure, thus enabling me to obtain the necessary heat for cooking purposes without the pressure that would otherwise be required in obtaining'jthe necessary temperature.

I claim as my invention 1. The combination, in a steam cooking apparatus, of a double exterior casing packed with mineral wool or similar non-conducting material, an oven or-ovens, ranges of steamheating pipes outside the ovens and within the double casing, and sand or similar material around the steam-pipes, substantially as set forth.

2. In combination with the oven in asteam cooking apparatus, the headers and steampipes above, below, and at the sides of the oven, and the eonnectingvpipes and cooks, arranged, substantially as specified, to maintain a circulation of the steam throughoutthe range ofpipes,as set forth.

3. In combination with the ranges of pipes and filling of sand in a steam cooking apparatus, a heating-chamber, B, restingmpon the cooking apparatus and heated by the steampipes below it, substantially as set forth.

4. In a steam cooking apparatus, a case, 1", in combination with a coil within the case and a cock to admit steam to pass at atmospheric pressure, or nearly so, through the coil, and become of the same temperature, or nearly so, as the surroundingsteam undera higher pressure, substantially asset forth.

Signed by me this 19th day of July, A. D. 1881.

W. O. BAKER.

Witnesses:

WILLIAM G. MOTT, HAROLD SERRELL. 

